Ingredients
- 2x skinless chicken breasts
- 3x Potatoes
- 3x Carrots
- 1x Onion
- 200g Panko bread crumbs
- Curry roux
- Spring onion
- Rice to serve
- Vegetable oil
- Salt
- 500ml chicken stock
- 200g all purpose flour
- 2x eggs
Method
- Peel potatoes, carrots,onion and dice into bite size pieces
- Heat up 2 table spoons of vegetable oil and saute onions and carrots until softened.
- Add chicken stock and potatoes and simmer for 15 mins or until potato is softened.
- Meanwhile, butterfly chicken breasts and cut into halves. Using one wet hand and one dry hand, cover chicken with flour, dip in egg wash and cover completely in panko crumbs.
- In a cast iron/deep pan, heat vegetable oil to 170C and fry crumbed chicken breasts until golden brown and internal temperature of 75C.
- Add curry roux to pot with vegetables and stir until combined and sauce turns thick. Simmer for 2-3 mins.
- Cut crumbed chicken into pieces and serve curry with rice and spring onion for garnish.
Product used in recipe
- S&B - Golden Curry Mild
- Obento - Panko Breadcrumbs
